Lotus Root With Umeboshi Plum Sauce Recipes

LOTUS ROOT WITH UMEBOSHI PLUM SAUCE

Lotus Root With Umeboshi Plum Sauce image

This Japanese-style salad is crisp and sweet-tart. The sliced lotus roots have a lacy shape and the dressing is magenta. The recipe comes from The Poetical Pursuit of Food, by Sonoko Kondo.

Provided by Nose5775

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces fresh lotus root
1 teaspoon rice vinegar
3 umeboshi (Japanese pickled plums)
1 teaspoon soy sauce
1 teaspoon sugar

Steps:

Wash and peel the lotus root.
Slice it into wheels about 1/8 inch thick.
Bring a medium-sized pot of water to boil.
Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes.
Drain and rinse under cold running water.
Pat dry with paper towels.
Chill.
Remove the pits from the umeboshi plums.
In a small bowl, mash the plums with a fork.
Add soy sauce and sugar and combine thoroughly.
Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly.
Serve in small individual bowls.

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